Friday, October 29, 2010

There are a few very exciting things happening at the moment and I wanted to share them with you.

In December Lyndey Milan Enterprises is launching a dedicated facility for culinary and lifestyle filming and photography in Artarmon, to be called the Sydney Studio Kitchen. The studio will feature kitchen and lifestyle sets with clever customised, interchangeable components and equipment. There will also be crew and other services for hire. The studio aims to meet the needs of advertising agencies and production companies which demand not just an elevated sense of design and functionality to enhance a product or a program’s identity, but also deliver production efficiencies. Also the set can look different for different clients!

As well as providing an innovative environment to showcase brands and shoot television content, we will also provide post production solutions with a fully equipped edit suite on site.

Upstairs will house the headquarters of Lyndey Milan Enterprises.

The other noteworthy project is the production company we have created to focus on unique television offers that will be filmed and marketed around the world. More about that soon…

While the core of my business (and life!) will always be my enduring love for all things gastronomic – food, wine, people and telling the stories behind them, I am thrilled that my new business ventures combine perfectly to fuel that love.

Lastly, with all this work … I’ve decided to leave ACP Magazines. I’ve loved my ten plus years at The Australian Women’s Weekly but feel now is the time to focus on these exciting projects. I will, of course, continue to appear regularly on Kerri-Anne on the Nine Network and will be sharing my new media commitments with you very soon.

Friday, October 22, 2010

Restaurant 2010 is the key trade show for the food and wine industry, attracting business owners, restaurateurs, significant hospitality suppliers as well as key primary producers. It runs for two days (25 & 26 October) at the Royal Hall of Industries at Moore Park, Sydney.

Following very successful Lyndey Milan Regional Producers’ Markets at Sydney, Melbourne and Brisbane Good Food & Wine Shows for the past three years, the exhibition organisers, Diversified, have asked me to put together a similar producers market for Restaurant 2010. The focus for Restaurant 2010 is on champion producers with a product suitable for the food service and/or restaurant trade market with supporting sales and marketing channels. Also there is only one per product category.

Sublime GelatoFor nearly 10 years Sublime Gelato has been making authentic Italian gelato, sorbet and desserts in Sydney. All products are hand-made and the wide range of flavours is authentic yet innovative and unique. Sublime Cookies and Cream Gelato was recently awarded NSW Champion Frozen Dairy Confection Classes at the 2010 DIAA awards. Gelato have also won numerous medals at the Sydney Royal Cheese & Dairy Show as well the Grand Dairy Awards.

Jelm Lamb Pastoral CompanyMulti-award winning Jelm is a family run business located at Sunnydale near Cootamundra in the Riverina district of NSW. The lambs and their environment are hormone and chemical free to ensure maximum quality, taste and texture. Proprietor Mark Williams manages the process from the farm to the abattoir through to preparation, packaging, delivery and storage. The result is numerous Sydney Royal Medals covering grass, grain and milk fed lamb. Jelm will be exhibiting their range of lamb products.

Stockyard BeefStockyard Beef, established in 1958, own and operate a 9200 head feedlot with supporting grain and pasture properties in Oakey, Queensland. They specialise in grain fed beef, especially high quality long fed and wagyu categories. Key values such as selecting superior genetics such as Angus, raising cattle in a clean and stress free environment and the right balance of nutritious feed ensure consistent tenderness and flavour. Stockyard is MSA graded to ensure superior eating quality. As well as Australia, their markets include Japan, Korea, Middle East, Hong Kong, China, Singapore, USA and Russia. Stockyard has won numerous medals and trophies and in 2010 Stockyard was awarded Champion status in both the Sydney Royal Fine Food Branded Beef Competition and the Royal Queensland Food and Wine Show. In fact, since 2006, Stockyard has been awarded Champion four times, making it the most successful beef brand in Australia.

Stockyard will be exhibiting their multi-award winning Gold range as well as Grain Fed (a young beef category grain fed for 70 days and MSA graded), CAAB (a 150 day Angus product certified by Australian Angus Beef) and Stockyard Wagyu (the ultimate in eating quality utilising Stockyard’s own wagyu genetics and unique feeding program).

Bellissimo CoffeeBellissimo Coffee is located in Fortitude Valley in Brisbane. They are a new boutique coffee roaster that uses the highest quality beans that are organic, satisfy fair trade arrangements and are rainforest friendly. As a first time exhibitor, Bellissimo won a Gold Medal and Class Champion (overall winner) Espresso at 2010 Sydney Royal Fine Food Show for their premium blend Bellissimo Emporio. Amazingly Bellissimo Emporio was only created in 2010 and as well as being awarded Sydney Royal Champion also won a Gold Medal in the Cappuccino class at the Royal Hobart Fine Food Show.

Bellissimo will be exhibiting their range of coffees, including their multi-award winning Bellissimo Emporio. They will also be exhibiting Conti commercial espresso machines (the Conti Twin Star 2 – the first commercial coffee machine in Australia to feature a revolutionary top model multiple boiler coffee machine with a newly developed group head design to provide optimum flavours during extraction and the Conti Essika SsK2) and Santos commercial coffee grinders (Santos 40A and Santos 55 – with the newly developed silent operating system which significantly reduces noise and automatic dosing control grind on demand technology for precision grinding).

Country ValleyCountry Valley is located one hour south-west of Sydney in rural Picton and the Fairley family have been farming the lush valley for over 150 years. The dairy was established in 1958 and is now managed by John & Sally Fairley who run about 145 head of Freisian/Jersey cross cattle on 300 acres, producing a range that includes milk, yoghurt and cream. To maintain supreme freshness the dairy is 100 metres from the processing plant. Country Valley have won numerous awards and medals including Champion Yoghurt for their Lush Traditional Homemade Natural Yoghurt at the 2010 Sydney Royal Cheese & Dairy Show plus seven Gold Medals for other products. Most significantly they won the 2009 Sydney Royal President’s Medal – there were up again five other champion producers from the wine, dairy and fine food competitions, judged on a multi-faceted basis.

Managing Director (and farmer), John Fairley, will be on the stand for the duration of the show.

Grima’s Farm FreshFor over 50 years Grima’s Farm Fresh Produce has operated in the Sydney basin. The family business has been managed for the past 20 years by third generation Grima brothers Sam and Stephen who, with their wives run the business as well as participate in growers’ markets. In recent years Grima’s have diversified in growing a wide variety of baby vegetables for the restaurant trade. The brothers are also working with local chefs in growing other varieties of vegetables. Grima’s are regulars at most Sydney growers’ markets: Entertainment Quarter Moore Park, The Good Living Growers Market at Pyrmont, Northside Produce Market at North Sydney and Hawkesbury Harvest Market at Castle Hill. They also at the Flemington Market in the growers section.

At Restaurant 2010 they will be exhibiting an array of their vegetables including pencil leeks, golden beetroot, target beetroot, baby beetroot, radishes, baby turnips and finger and baby fennel.

Sam and Stephen with their wives Theresa and Sharon will be on the stand.

Tuesday, October 19, 2010

Following the visit by world renowned chef Rene Redzepi from Noma in Copenhagen, who champions his native food (and wonders why we don’t champion ours … huh?), my great friends Raymond Kersh AM and Jennice Kersh AM of Edna’s Table rose to the challenge. See recentmedia.

Jennice and Ray set about putting together a spontaneous event using indigenous ingredients for some of the visiting chefs and media to sample.

The Royal Botanic Gardens was the obvious choice of venue and lunch in the sun dappled courtyard was preceded by a fascinating walk among the indigenous plants led by aboriginal education officers Leon Jinnabinga Burchall and Clarence Slockee. Most interesting was their explanation of regionality and the differences in plants and names for different areas, as well as the many medicinal uses for such plants.

Ray was assisted in the kitchen by chef Ashley Hughes from Alio Restaurant and Daniel Dewar, who also ran the floor spectacularly with Blair Milan.

Musa, Murad and Margaret were especially enchanted by the flavours. Margaret was avidly collecting samples while the Turkish chefs went into the kitchen to make a traditional onion salad, using Davidson Plum in place of sumac! Brilliant.

Even though Ray & Jennice's award-winning restaurant Edna’s Table closed several years ago, they haven’t lose their touch for hospitality, attention to detail and warmth and, of course, Ray’s magic touch with native food was showcased with his stunning menu.

Wines were generous supplied by my friends at NSW Wine from their recently announced Top 40 wines. They matched superbly.

Thursday, October 14, 2010

… and runs until 24 October.I love being part of this fantastic initiative to involve and educate 8 and 9 year olds regarding food identification, preparation and taste. More than just school visits, the program includes events and special restaurant menus that aim to teach kids about using all the senses when they eat – sweet, sour, salty, bitter and umami as well as expanding their food vocabulary and showing them that trying new, unknown foods is not scary.

A board of senses and tastes at St Francis School, Paddington (participants in 2009)

As I previously mentioned I’ll be at Willoughby Primary School on Friday 22 October from 10am. This year over 120 school classes are participating – a record!

If the school your children attends is not involved with the program, there are a couple of other ways you and your family can get involved.

Week of Tastes menusAs part of Sydney International Food Festival a number of restaurants including Bathers’ Pavilion and Glass Brassiere are offering child-friendly menus (often designed by the chef’s children), served at family-friendly hours, designed to be both educational and enjoyable.

Tickle your Taste BudsA few of Sydney’s top chefs, including Justin North and Alex Herbert, together with well-known journalist Simon Thomsen will guide this hands-on family workshop on Sunday 17 October between 10:30am and 3:15pm at the Powerhouse Museum. Click here to book.

In association with The Australian Specialist Cheesemakers’ Association, the Rocks will come alive with market stalls featuring a rich array of boutique cheeses (see list below) and wines from Yering Station and Cumulus. When you are there don’t forget to pick up my cheese and wine matching recommendations. Here is the list of beautiful cheeses you can taste and buy on Sunday:

Milawa Cheese CompanyCamembert: velvety, white mould made in the Normandy style with a mushroomy aroma and a mild salty flavour and, when ripe, a creamy golden interiorBrie: soft, luscious white mould cheese. When matured develops a rich milky melting taste with a buttery flowing centreKing River Gold: a speciality washed rind yet subtle cheeseGold: a European style cheese inspired by such famous classics as Port Salut and pont L’Eveque. This piquant, ambrosial cheese has a distinct gold to red rindBlue: soft blue cheese with a mild flavour enhanced by the restrained growth of delicate green/white mouldChèvre: a fresh, sharp acidic cheese with a subtle goat flavourNative Pepper Chèvre: a light dusting of crushed native leaves and berries with a uniquely Australian mild pepper/eucalypt biteGoat’s Camembert: this fast ripening cheese with more complex, earthy flavours than normal CamembertCeridwen (ker-id-wen): fresh chèvre with vine ash and white mould, typical of Loire Valley stylesCapricornia: hard goats cheese with a mild nutty bite when aged

Shaw River Buffalo CheeseBuffalino: white with a smooth creamy texture and tangy fruit tasteSmoked Buffalino: a light smoking turns this cheese a golden caramel colour with a soft creamy texture that melts in the mouthAnnie Baxter: semi hard cooked cheese with a smooth and aromatic palate that is creamy white in colour with a light natural rind

Yarra Valley DairyPersian Fetta: first created 15 years ago this cheese is soft and creamy and marinated in an extra-virgin olive oil blend with thyme and garlicJuno: soft fresh goats' cheese marinated with juniper berries, green olive, rosemary, red capsicum and garlicCardi: soft fresh goats' milk cheese marinated with cardamom pods, shallots, coriander and black pepperSaffy: creamy fresh cows' milk cheese marinated with saffron, lemon zest, cumin seeds and garlicBlack Savourine: semi-mature goats’ milk cheese made in the shape of a pyramid and coated with vine ash with a full, rich flavour of roasted nuts, citrus and cooked creamGeo George: handcrafted goat cheese with unique complexity and depth made in the traditional French soft curd style using lactic acid fermentation with a creamy full bodied interior with a citrussy tang and nutty overtones

Capra CheeseFresco Fromage Blanc/Fromage Frais: soft, fresh goat's milk curd that is both light and creamy as well as deliciously moist and fluffy, and exhibits floral overtones with a refreshing acidityAllegro Chèvre: firm, fresh goat's cheese with a dense and sensuous texture and a slight citrus tang and delicately clean finishMountain Ash: traditional French-style pyramid with a delicate sweetness is balanced by gentle acidityCameo: mature ashed & white mould cheese that is aromatic, intense and slightly sweet, with a lingering mouthfeel, hint of blue tones and a creamy texture. Velvet: signature French-barrel style mature white mould cheese which, when young, is nutty with a mushroomy aroma and subtle suggestions of truffle and as it ages, develops a sweet, full-bodied richness. Serenade: mature heart-shaped cheese with a velvety, white mould rind and an ash layer running through the centre that is smooth and rich, with complex cheddar and blue overtones and a heady hint of spiciness when fully mature.

About the Australian Specialist Cheesemakers' AssociationASCA is the peak body representing the Australian specialist cheese industry. Its role is to promote and accelerate excellence and bring together the best available knowledge and expertise to stimulate dialogue and provide continuing education, operational guidance, recognition and professional growth and development for its members.

There will also be two different cheese tasting plates on sale. Talented presenter Blair Milan is hosting interviews with cheese and wine producers between 11am and 4pm.

You may recall I hosted the McGuigan Season in the Barossa last June.What a great day – lots of amazing producers and, of course, wine.

The good news is that the markets are on again but this time in the Hunter Valley – this Sunday, 10 October – at McGuigan’s cellar door. Click here for location and directions.

Like the seasonal market in the Barossa, McGuigan Winery in the Hunter Valley will transform into a vibrant farmers’ market, showcasing the finest local product from the Valley with live music and family entertainment as well as wine.

I will be doing a cooking demonstration using a selection of produce gathered exclusively from the market. Can’t wait!

Come along and also enjoy a glass of wine from award winning McGuigan Wines, International Winemaker of the Year in 2009, at the International Wine and Spirit Competition, London. A fine selection of their wines will be available at the market, including the McGuigan Bin 9000 Semillon 2003, which has scooped awards at the International Wine Challenge and the Decanter World Wine Awards this year and a selection of quality wines from the McGuigan Wines Discover range. Impressive.

I will also have a selection of my books for sale and the new Lyndey Milan Brilliant Cut Knife. Come along and try it out for yourself.

First prize* A one-on-one Australian Pork masterclass with me in Sydney (which includes economy flights from your nearest capital city and ground transfers in Sydney – value $2,500).* A Brilliant Cut Knife including sharpener and 52 minute DVD featuring five of my favourite recipes plus hints and tips on how to get the most from the Brilliant Cut Knife – value $278.95* Copies of my latest three books: Lyndey Milan The Best Collection (New Holland), value $50; Just Add Spice (Lantern) co-written with Ian ‘Herbie’ Hemphill, value $50; and Balance, Matching Food and Wine, What Works and Why (Hachette) co-written with Colin Corney, value $35

Runners-up prizes* Three Brilliant Cut Knives including sharpener and 52 minute DVD featuring five of my favourite recipes plus hints and tips on how to get the most from the Brilliant Cut Knife – value $278.95